Grider doesn\u2019t have a walk-in cooler to be able to hang a whole deer for aging. He quarters the deer and places it in large ice chests.<\/p>\n
\u201cI place the meat in the coolers so that it doesn\u2019t get wet,\u201d he said. \u201cI use metal trays to keep the venison above the ice, and I keep the drain open to let the water drain as the ice melts.\u201d<\/p>\n
Grider is a proponent of aging deer for a considerable length of time to allow the tissue to break down and tenderize.<\/p>\n
\u201cI usually keep it in the cooler for seven to 10 days,\u201d he said. \u201cIn the cattle industry, they will let a side of beef hang for three weeks or more. When I\u2019m aging the venison, it could be in the 50s or higher in Alabama, so I\u2019ll have to add ice to the cooler every day or every other day.\u201d<\/p>\n
After the deer quarters are aged, Grider starts to process the meat into backstraps, tenderloins, roasts and ground venison. When he gets ready to put the meat in the freezer, he makes sure the meat is packaged correctly to prevent freezer burn.<\/p>\n
\u201cWe use a lot of ground venison for a lot of different applications,\u201d he said. \u201cIt\u2019s a very versatile product. If there\u2019s no trauma to the shoulder, I will keep them whole because I find it cumbersome to cut the shoulders up to grind them. I got a really good recipe from a friend to prepare the shoulders.\u201d\u00a0<\/p>\n
That shoulder recipe came from Swanny Evans of Pheasants Forever. He takes the shoulder, salts it and puts it in the refrigerator overnight. Use the barbecue rub of your choice to coat the shoulder and then place it on the smoker at 220 degrees for up to four hours, depending on the size of the shoulder. Place the shoulder in a large roasting pan on a bed of onions, celery, carrots, bell peppers and jalapenos to add a little spice. Add 2 cups of apple cider vinegar, cover with foil and put it in the oven at 240 degrees for seven hours. Grider says you can also use vegetable broth instead of the apple cider vinegar if desired.<\/p>\n
\u201cWhen it\u2019s done, the meat from the shoulder will just shred apart,\u201d Grider said. \u201cIt\u2019s delicious. You can use it for anything that you would use shredded beef or shredded pork \u2013 sandwiches, soups or stews.\u201d<\/p>\n
Sometimes the best-case scenario does not play out for hunters, and the animal will have to be tracked for a considerable amount of time before it is recovered.<\/p>\n
\u201cIf an animal has been gut-shot, I make sure to clean up the cavity really well and make sure any of the gut contents are completely removed,\u201d Grider said. \u201cIf an animal has been under any stress, it produces cortisol, which can affect the end product. When that happens, I just grind up the whole animal and use it in dishes like spaghetti, lasagna or chili. If it\u2019s above 50 degrees and it\u2019s been more than four hours since it was shot, that is an animal I\u2019m not comfortable eating. That\u2019s the worst-case scenario.\u201d<\/p>\n
Of course, most hunters relish consuming venison backstraps, which can also be prepared in a variety of ways. Most often, the backstrap with all the silverskin removed will hit a hot grill. Grider said he loves to use a product left over from the holiday celebrations \u2013 Martinelli\u2019s sparkling cider, a champagne alternative.<\/p>\n
\u201cI\u2019ve been doing this for about 15 years, and it\u2019s a crowd pleaser,\u201d he said. \u201cI found this when we had some Martinelli\u2019s left over from a New Year\u2019s party. I was looking for something to soak the meat in to tenderize it, so I used the sparkling cider. I\u2019ll soak the whole backstrap in the leftover Martinelli\u2019s for a few days. I\u2019ll cut the backstrap into 2- to 3-inch sections and wrap them in bacon. I put it on the grill and cook hot and fast on both sides. Then I\u2019ll sear the bacon in a hot skillet. The Martinelli\u2019s is sweet and the bacon is salty. You get a little bit of salt, a little bit of sweet and a little bit of crispy, and I don\u2019t cook my venison past medium rare.\u201d<\/p>\n
Grider\u2019s simplest backstrap preparation involves only salt, pepper, butter and high heat.<\/p>\n
\u201cI let it get to room temperature and cover it with salt and pepper,\u201d he said. \u201cI get a cast iron skillet really, really hot and sear the backstrap on both sides so it gets a nice crispy outer coating. I leave it medium rare. I slice it thin and melt butter to pour over it. It\u2019s as good as any steak you\u2019ll get at a steakhouse.\u201d<\/p>\n